Cajun Seafood Balls

  • Yield : approximately 2 dozen
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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  • 1/2 pound cooked, cleaned and peeled shrimp
  • 1 (6-ounce) can crabmeat
  • 1 (6-ounce) can salmon fish
  • 1 (7-ounce) can whole corn kernels, drained
  • 1 cup cooked white rice, leftover is fine
  • 1 tablespoon Cajun spice mix
  • 1/2 cup prepared tartar sauce, plus more for serving
  • 1 tablespoon grainy mustard
  • 2 tablespoon dried parsley flakes
  • Salt and freshly ground black pepper
  • 2 eggs, beaten, divided
  • 1/4 cup dried bread crumbs
  • Peanut oil, for frying
  • Lemon wedges, for serving


Step 1

Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

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